These light and fluffy pikelets have added zing with a dollop of wasabi. Use the lime flesh to make the zesty salsa, perfect at cutting through the rich salmon.
- 1 cup flour
- 1 tsp baking powder
- ¼ tsp baking soda
- ½ tsp sea salt
- 1 tbsp coriander, chopped
- 1 egg
- ¾ cup full cream milk
- 2 tsp wasabi paste
- Oil for frying
- 2 medium limes, peeled, flesh diced
- ¼ cucumber, seeds removed and finely sliced
- 1 tsp capers, finely chopped, plus whole berries to serve
- 1 tbsp parsley, chopped
- 2 tbsp olive oil
- 200g hot smoked salmon
1 Sift the flour, baking powder, soda and salt into a medium bowl. Stir in the coriander, then whisk in the combined egg, milk and wasabi paste.
2 Heat a small amount of oil in a nonstick pan. Add small spoonfuls of the pikelet mixture and cook on both sides until golden and puffed. Drain on paper towels.
3 Combine salsa ingredients and season to taste. Top each pikelet with salsa and flakes of smoked salmon. Serve with a pinch of salt and caper berries.